Kothu Parotta is a very popular dish in southern districts of Tamil Nadu. It is a minced parotta with egg and salna(a spicy gravy) . I have tried egg Kothu Parotta with a ground masala instead of adding salna. This way you don't have to prepare salna separately and kothu praotta will come out well and not very dry.

Ingredients:

• 4 nos - Layered Parotta (malabar style)
• 3 nos - Egg
• 2 nos – Onion (Chopped finely)
• 1 and half – Tomato(Chopped finely)
• 1 or 2 nos – Green chili(as needed)
• 1 no – bay leaf
• 1 Pinch – Fennel seeds
• 6 or 7 - Curry leaves
• 1 tbsp – Corriander leaves (chopped finely)
• 1/2 tsp – Red chili Powder
• 1 pinch – turmeric powder
• Salt as needed
• 2 tbsp – Oil

For grinding

• 1/2 inch - Ginger
• 1/2 tsp – Pepper corns
• 2 tbsp – Grated coconut
• 1 no – Cinnamon (small piece)
• 1/2 tsp – Fennel seeds (Perunjeeragam)
• 1/2 tsp – Cumin Seeds(Seeragam)

Preparation Method:

1. Grind all masala listed for grinding. Cut layered parotta into small pieces and keep it aside.
2. Heat oil in a pan, add bay leaf, curry leaves and fennel seeds. Now add onion sauté until golden brown. At this stage add chopped tomatoes fry till it cooks or oil separates.
3. Add turmeric, red chili powder and required salt fry until raw smell goes.
4. Transfer ground masala to the gravy and cook for 5 to 6 mins.
5. Now add cut parotta and pour 3 eggs, cook until everything is nicely mixed and well blended.
6. Garnish with coriander leaves and turn off stove. Serve hot with onion raita.

Notes:

• I have tried frozen parotta, instead you can try making your own layer parotta.
• For additional spicy you can add pepper powder while adding egg.